Fresh Italian Peppers in Olive Oil

Fresh Italian Peppers in Olive Oil is perfect to compliment your next Italian meal. Every Italian family has their version of this delicious Italian recipe, and I have modified our original family recipe for a fresh taste every time. Combining multi-colored mini sweet peppers, raw cloves of garlic, hot pepper, and garlic-infused olive oil and seasoned with Italian herbs without all the fuss and worries of canning in oil.

I grew up on Italian Peppers and oil, and, to put it mildly, love them. What I don’t like is soggy canned Italian peppers soaked in olive oil. I think many of you by now know I have some serious doubts about veggies that are soggy and or overcooked, so I decided to cut the canning process, which should make many of you ecstatic.

Simplified family recipes always make my day, and I’m a firm believer in saving time in the kitchen. Usually, the process of canning in oil can be overwhelming and sometimes scary to those who are not familiar with the canning process, so poof the worry is gone.

Fresh Italian Peppers in Olive Oil

• One cup of quality extra virgin olive oil

• One head of fresh garlic, separated, and skin free

• One tablespoon of dried Italian herbs

• 1/2 teaspoon of dried hot pepper seeds

• 2Two pounds mini multi-colored sweet peppers, sliced

• kosher salt, to taste

• freshly ground pepper, to taste

• fresh crusty bread, to serve

Method for garlic and Hot pepper-infused oil

1. Heat a large skillet over medium heat; I prefer to use a cast-iron skillet.  Add 1 cup of quality extra virgin olive oil to the heated skillet, bring oil up to a medium heat level.

2. Add separated, skin free garlic cloves to olive oil, one tablespoon of dried Italian herbs. Reduce heat immediately to lowest heat setting, cook 2 minutes, and remove from burner.

3. Let infused garlic and hot pepper seed oil set for at least 4 hours to overnight before using.

Method for Fresh Italian Peppers in Olive Oil

1. Place pre-made garlic and hot pepper-infused oil in a large metal skillet over low- medium heat till oil is hot.

2. Add 2 pounds of freshly sliced sweet multi-colored peppers in the toasted garlic and hot pepper seed infused the oil, along with kosher salt and freshly ground pepper to taste, cook for about 3-4 minutes. Remove from heat immediately.

3. Place in a glass serving the dish and serve while still warm with crusty Italian bread.

Notes: May be kept safely in the tightly sealed container by adding one teaspoon of white vinegar, and storing in the refrigerator for up to 5-7 days.

Frequently asked questions

1. Is there a canning process you use for making the Italian peppers in Olive oil? Sorry, I do not use a canning process for this recipe. Please refer to a trusted canning site for methods.

2. I can’t find hot pepper seeds what can I use in place of them? You can use hot pepper flakes if need be.

3. What do you mean by one head of garlic? The entire bulb of garlic.

4. Can I use this method with sweet peppers? Yes, you sure can.

5 from 10 votes

Print

Fresh Italian Peppers in Olive Oil

Prep Time

25 mins

Cook Time

10 mins

Total Time

35 mins

 

Fresh Italian Peppers in Olive Oil is perfect to compliment your next Italian meal. Combining multi-colored mini sweet peppers, fresh cloves of garlic, hot pepper, and garlic-infused olive oil and seasoned with Italian herbs without all the fuss and worries of canning in oil.

Course: Appetizer

Cuisine: American, Italian

Keyword: Italian peppers, Olive Oil, Peppers in Olive Oil

Servings: 10 people

Author: hmccallum

Ingredients

• 1 cup Extra-virgin olive oil
• 1 head Fresh garlic, separated, and skin free
• 1 tablespoon Dried Italian herbs
• ½ teaspoon Dried hot pepper seeds or to own taste
• 2 pounds Mini multi-colored sweet peppers, sliced
• Kosher salt to own taste
• Freshly ground pepper to own taste
• 1 loaf Fresh crusty bread, to serve

Instructions

Method for garlic and Hot pepper-infused oil

1. Heat a large skillet over medium heat, I prefer to use a cast iron skillet. Add 1 cup of quality extra virgin olive oil to the heated skillet, bring oil up to a medium heat level.
2. Add separated, skin free garlic cloves to olive oil, 1 tablespoon of dried Italian herbs. Reduce heat immediately to lowest heat setting, cook 2 minutes and remove from burner.
3. Let infused garlic and hot pepper seed oil set for at least 4 hours to overnight before using.

Method for Fresh Italian Peppers in Olive Oil

1. Place pre-made garlic and hot pepper infused oil in a large metal skillet over low- medium heat till oil is hot.
2. Add 2 pounds of freshly sliced sweet multi-colored peppers in the heated garlic and hot pepper seed infused the oil, along with kosher salt and freshly ground pepper to taste, cook for about 3-4 minutes. Remove from heat immediately.
3. Place in a glass serving the dish and serve while still warm with crusty Italian bread.
4. May be kept safely in the tightly sealed container by adding 1 teaspoon of white vinegar, and storing in the refrigerator for up to 5-7 days.

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